Cornbread Salad in the making...
All layered up...
And ready to chill. This dish is a summer must around here.
Man, it's good!
In a 9" x 13" pan, I layered 1 box of cooled and crumbled Jiffy cornbread mix made according to directions with 1 tsp ground cumin added. Then I layered on 1 can of drained corn, 1 can of drained pinto beans, a 4-oz jar of drained pimento, and covered all that with Ranch dressing made with 1 pkg Ranch dressing mix, 1 cup mayo, and one cup of sour cream. Then add about 2 cups of shredded sharp cheddar and chopped green onion and tomatoes on top. I added a little extra cheese because I messed up and put the cheese in before the Ranch dressing...oops. Serve chilled. (I like the Jiffy cornbread mix because it's sweet, and I like the sweet taste of it with all the other flavors. You can also add cooked chopped bacon, but I didn't do that this time.
A loaf of zucchini bread I made Sunday.
Recipe was from Cook's Magazine.
My new photography book came in the mail.
Looks like some fun things to do and learn.
I haven't cracked it open yet.
We had the biggest puffy clouds this morning.
Looks like you could reach out and touch them, doesn't it?
This poor bird looked worse for wear.
He looked like he'd been in a cat fight.
I hope not.
I gots nothin' else.